The Easiest, Dreamiest Vanilla Milkshake (With a Few Tangents)
You know, every time I make a vanilla milkshake the smell of vanilla instantly tosses me right back to summers at my gran’s house—yelling at my brother for slurping his shake too loudly while cartoons blared in the background. It’s funny, I used to think milkshakes were some kind of magic only diners could pull off (to be fair, they do have those snazzy glasses), but then I tried making one myself and, blimey, it’s… well, just stupidly easy. Honest confession: sometimes I whip one up in the middle of winter just for that hit of summer nostalgia. And hey, if you make this at midnight while half the house is asleep, I will neither confirm nor deny I’ve done that myself.
Why You’ll Love This One (or Maybe Just Like It A Lot)
I drag this recipe out whenever someone looks like they need cheering up, or after I’ve utterly botched dinner. My family goes bananas (not literally, but sometimes) for it—my youngest says it tastes “like melted ice cream but better.” I mean, I did once try to jazz it up with fancy vanilla bean paste; actually, it made zero difference for us, but if you’re feeling posh, go wild. When I’m in a rush, I use whatever vanilla ice cream is on sale. The real trick is not worrying if the first blend is a tad too thick or runny. This recipe forgives almost anything (except, honestly, really bad ice cream—that’s a lost cause).
Here’s What You’ll Need (Give or Take)
- 2 big scoops (about 1 1/2 cups) vanilla ice cream (I sometimes use frozen yogurt if I’m pretending to be healthier—it’s…fine)
- 1/2 cup whole milk (or oat milk works in a pinch—skim milk gets a thumbs down from my lot!)
- 1/2 teaspoon vanilla extract (my grandmother always insisted on the good stuff, but honestly, the grocery store kind is grand too)
- Whipped cream, for topping (sometimes I skip this if I’m feeling lazy, but my kids say that’s sacrilege)
- Maraschino cherry or sprinkles, totally optional
Let’s Do This! Vanilla Milkshake Directions
- Pop your ice cream into a blender. If it’s rock hard, let it sit a bit or do what I do—chip away like an archeologist for ten seconds. It’s basically arm day.
- Pour in the milk. You want it cold, straight from the fridge because room temp milk in a milkshake is, well, a bit sad.
- Add the vanilla extract—sometimes I’m tempted to splash in a bit extra, but be careful or it’ll taste a bit…perfumey?
- Blend on high for at least 20 seconds. This is where I usually sneak a taste (all in the name of quality control, promise). Don’t worry if it looks a tad frothy; it settles.
- Give it a quick stir with a spoon—sometimes there’s a stubborn unblended pocket, right in the middle. Annoying but fixable.
- Pour into your favorite glass. I like using a tall one, but honest, a jam jar works when all the good ones are dirty.
- Top with whipped cream, a cherry, or about a metric ton of sprinkles (according to my niece). Enjoy straight away, before your sibling nicks it.
Real Life Notes (Or, What I’ve Learned The Odd Way)
- If the shake’s too thick, a splash more milk fixes it—if it’s watery, just blend in another mini scoop of ice cream. This happens to me all the time.
- Don’t try using warm milk. It’s weird. Trust me once.
- Sometimes I forget the vanilla extract; honestly, it’s still good, but missing that nostalgic kick.
Experimenting With Variations (Some Better Left Unsaid)
- Adding a spoonful of malt powder is chef’s kiss if you like old-school flavors.
- I’ve tried caramel ice cream in place of vanilla—surprisingly tasty, though probably not a vanilla milkshake anymore.
- Once I tried blending in a banana for extra thickness. My son called it “weird baby food.” So. Yup, learn from me.
Tools You’ll Need (Or Maybe Not)
- Blender—Honestly, that’s easiest, but a stick blender in a tall jug also works (I’ve even mashed everything by hand with a fork and serious determination, but wouldn’t really recommend unless you fancy a workout).
- A tall glass or mug—And if you wanna go all diner-style, stick it in the freezer for ten minutes before serving. Swanky!
What About Storing Leftovers?
You can keep leftovers in the fridge for a few hours, but it melts fast—gets a bit soupy honestly. Though, in our house, leftovers are a pipe dream.
Serving It Up: My Fave Ways
I always stick in a curly straw (makes it feel fancy), and sometimes my daughter floats a few mini marshmallows on top (don’t knock it till you try it). If I’m making a batch for friends, I try to serve with little cookies on the side—it’s a Wednesday night, but why not?
Things I’ve Goofed Up: Pro Tips
- Rushing the blending means icy chunks—patience is a virtue, or so my mum says.
- Don’t get cheeky with the vanilla; once I overpoured and it tasted like a candle (not a good one).
- Put the milk in after the ice cream or you’ll have a splashy mess. Voice of messy experience here.
FAQ—Because People Really Do Ask
- Can I use almond milk? Yep, and it’s actually quite good. My neighbor’s lactose intolerant and swears by it.
- What if I don’t have a blender? Oh, grab a sturdy fork or spoon, go caveman style. It takes longer and is kinda messy, but totally doable.
- Does it have to be whole milk? No, though I like the creaminess; use whatever’s in your fridge—it’s not a deal breaker.
- Can I double (or triple) the recipe? For sure, but watch out—my old blender threw a tantrum once when I overfilled it. Go in batches if you must.
- Can I freeze the leftovers? You can, but fair warning, it forms ice crystals and turns into, well, not-milkshake. More like, sweet ice brick!
Oh—one last thing before you go. I probably shouldn’t admit this, but sometimes if I’m feeling really lazy? I just eat the ice cream straight and skip the rest. But don’t tell anyone.
Ingredients
- 2 big scoops (about 1 1/2 cups) vanilla ice cream (I sometimes use frozen yogurt if I’m pretending to be healthier—it’s…fine)
- 1/2 cup whole milk (or oat milk works in a pinch—skim milk gets a thumbs down from my lot!)
- 1/2 teaspoon vanilla extract (my grandmother always insisted on the good stuff, but honestly, the grocery store kind is grand too)
- Whipped cream, for topping (sometimes I skip this if I’m feeling lazy, but my kids say that’s sacrilege)
- Maraschino cherry or sprinkles, totally optional
Instructions
-
1Pop your ice cream into a blender. If it’s rock hard, let it sit a bit or do what I do—chip away like an archeologist for ten seconds. It’s basically arm day.
-
2Pour in the milk. You want it cold, straight from the fridge because room temp milk in a milkshake is, well, a bit sad.
-
3Add the vanilla extract—sometimes I’m tempted to splash in a bit extra, but be careful or it’ll taste a bit…perfumey?
-
4Blend on high for at least 20 seconds. This is where I usually sneak a taste (all in the name of quality control, promise). Don’t worry if it looks a tad frothy; it settles.
-
5Give it a quick stir with a spoon—sometimes there’s a stubborn unblended pocket, right in the middle. Annoying but fixable.
-
6Pour into your favorite glass. I like using a tall one, but honest, a jam jar works when all the good ones are dirty.
-
7Top with whipped cream, a cherry, or about a metric ton of sprinkles (according to my niece). Enjoy straight away, before your sibling nicks it.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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